This delicious and nourishing soup is just the thing to warm you up as we head in to Winter. With a few staple ingredients, it's easy and quick to throw together for a weeknight dinner, and the leftovers are delightful for a satisfying work lunch. This recipe calls for a few specific ingredients from the store, but you can check the recipe notes for adjustments and substitutes.
Thai Sweet Potato Soup
Our Thai Sweet Potato Soup was a crowd favourite on our cafe menu and still makes a regular appearance in my home kitchen. You might have enjoyed this on the verandah or as a warming takeaway lunch over the years, and now you can recreate it home all throughout soup season!
Gluten + Dairy Free
Ingredients
- olive oil
- one brown onion, roughly chopped into half moons
- two cloves of fresh garlic, finely minced
- 1cm fresh ginger, finely minced
- Simon Johnson Red Curry Paste, 75g
- Simon Johnson Chilli Jam, one teaspoon
- 1.2kg sweet potato, peeled and roughly chopped
- one litre of vegetable stock
- 400mL quality cococnut cream
- salt and pepper, to taste
toppings
- Simon Johnson Fried Shallots (optional)
- fresh shallots, finely sliced (optional)
Directions
Heat the oil in a large stock pot. once warm, add the onion and cook until translucent. add the garlic and ginger after about two minutes and stir consistently so they don't burn.
Add the curry paste (*see recipe notes) and chilli jam and continue to stir for another two minutes while the spices and aromatics are released.
Add the sweet potato and stir to coat in the curry, garlic and ginger mixture.
After about two minutes, add the stock and slowly bring to the boil. reduce the heat and cook for 30 minutes or until the sweet potato is soft and easily falls apart.
Add the coconut cream and blend to a smooth, silky consistency with a stick blender.
Season with salt and pepper to your taste. if it's a little too spicy or too thick you can add some almond or coconut milk at this stage to tone it down.
Serve warm, topped with fresh shallots or crispy fried shallots for their flavour and crunchy texture. enjoy with a fresh sourdough roll or toast with butter. try adding some ginger powder to softened butter for a little twist.
Comments (1)
Robyn on August 04, 2023
Had this soup tonight – it was delicious!
Back to Recipes